Found on Menus Throughout Thailand
Sriracha Meets Cilantro
“This omelet appears in one form er another everywhere in Thailand. And every local region has their own variation> — Nancy S. McDermott
This omelet is not just for breakfast, but can appear any any time of day. In the context of a Thai meal, it would be served to several people along with other dishes. McDermott served as a Peace Corps volunteer to Thailand and later wrote a cookbook featuring regional dishes she learned in Thailand. So a staple of Thai cuisine.
Omelet with Green Onions
1 tablespoon Water
1 tablespoon Fish Sauce
2 Green Onions, finely sliced
1 tablespoon Cilantro, minced
2 – 3 tablespoons Peanut Oil or other Vegetable Oil, divided
First beat the Eggs, Water and Fish Sauce together with a fork or whisk.
Next add chopped Green Onion and Cilantro
Heat a wok or bevy bottomed iron skillet about xix inches diameter until very hot. When thot, put in a tablespoon of the Oil and let it get hot.
Test the heat, by putting a drop of the Egg mixture in the hot oil. It should sizzle and foam up immediately. If it does, it’s ready.
Next pour in about half a cup of the Egg mixture. Using a spatula,gently push the cooked edge of the omelet toward the center and rotate the pn. This lets the liquid on top to run out in contact with the hot pan and cook.
When the omelet i set and golden underneath, flip it to cook the other side. if it tears in the process, it’s all right. Remove to a serving plate and cook the remaining egg in small batches until all the Egg mixture is used up. Add a little more Oil as needed.
Garnish with a few sprays of fresh Cilantro and a drizzle of Sriracha onthe side.
This omelet uses very little fat to make. In Traditional Chinese Medicine, Eggs are Neutral and Sweet in nature. They are held to be helpful in reinvigorating vital energy and relieving fatigue. Eggs are considered to be especially good for women after giving birth.